Ingredients:
2 cups Guinness
1/2 cup packed light brown sugar
1 1/2 tablespoons coriander seeds, crushed
1/2 teaspoon crushed black peppercorns
Salt
16 lamb rib chops (buy separately or buy two 8-rib racks of lamb and cut them yourself into individual chops)
Freshly ground black pepper
Method:
Bring beer, sugar, coriander seeds, peppercorns, and 1/4 teaspoon salt to a boil in a 2-quart nonreactive saucepan, stirring until sugar is dissolved, then continue boiling (keep an eye on it and reduce heat to keep it from boiling over) until glaze is syrupy and reduced to about 1/2 cup, 20 to 30 minutes.
Strain through a fine-mesh sieve into a bowl and discard solids.
Preheat broiler.
Pat chops dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper.
Divide glaze between 2 small bowls and set 1 aside for use later. Brush both sides of chops with glaze (from remaining bowl) and arrange on rack of a grill pan.
Grill 10cm from heat, 4 to 5 minutes on each side for medium rare. (Don’t hesitate to cut and peek to check on the doneness of the meat.)
Transfer chops to a platter and drizzle with reserved glaze.
Jean’s notes:
Beer can be quite confusing to measure: only measure the ‘dark liquid’. Any leftovers are the cook’s treat!
Also, glaze can be made 3 days ahead and chilled, covered. Bring it to room temperature before using.
Guinness Glazed Lamb Chops by Jean Mélin - Personal Chef Services -
